Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries. It makes a delicious keto holiday brunch or dessert.
This easy keto cranberry cobbler has become one of my most popular recipes! It’s so easy to make and it’s a delicious low carb breakfast or dessert recipe.
I have many wonderful keto cranberry recipes, including these delicious cranberry pecan biscotti (dipped in chocolate, of course!), and this stunning cranberry white chocolate layer cake. Suffice it to say, I love cranberries. I might have a bit of a problem, actually.
Please tell me that I am not the only one who does this. Please tell me that I am not the only one who gets so excited when she sees certain seasonal produce come back into the stores that she buys a bunch and then lets it languish in the refrigerator?
I do this every year, I swear, and it’s fresh cranberries that get me so worked up. I see them and I grab a bag or two, with every intention of creating some glorious low carb cranberry recipes right away. But my attention is inevitably diverted to more pressing issues, like dinner for my family. And there they sit, day in, day out. Sometimes weeks go by before I get around to using them.
Are cranberries keto friendly?
Many people are surprised to find that cranberries are very low in carbohydrates and high in fiber. Per 100g (about 1 cup of fresh berries), they have only 12g of carbs and almost 5g of dietary fiber.
They’re also chock full of antioxidants.
The problem with cranberries is that they are so tart and sour, you wouldn’t really want to eat them on their own. No one I know snacks on raw cranberries. They are typically used in sweet recipes like cranberry sauce or desserts.
And dried cranberries are usually full of added sugars, simply to make them palatable. However, I do have a wonderful recipe for making your own sugar-free dried cranberries.
But used in another keto dessert, like this cranberry cobbler, these tart little berries are a perfect low carb addition.
How to make Cranberry Cobbler
Fruit cobblers really have no clear definition. I’ve seen them with all the fruit on the bottom, topped with a biscuit-like crust. And I’ve also seen them look more like a light cake-y batter studded with fruit on the top. This keto cobbler was inspired by one I saw over on Cake n Knife. It looked just perfect for a holiday brunch.
So I simply modified her recipe for a keto version.
I lightly tossed the tart fresh cranberries with some sweetener. Then I made a very thin almond flour cake batter that wasn’t overly sweet. The batter went into the pan first, and then the “sugared” cranberries were sprinkled over.
Finally, I topped the cake with another light sprinkling of Swerve Sweetener, after it came out of the oven. The resulting dish was like a light but crunchy cake studded with cranberries, and the whole family loved it.
Be sure not to over-bake the cobbler. You want it just barely set in the middle, so it’s soft and delicious.
How to serve Keto Cranberry Cobbler
You have a number of wonderful options here. Because this isn’t a sickly sweet cobbler, it’s delicious both as brunch or dessert.
It’s amazing on its own, but you can top it with lightly sweetened whipped cream or even just pour some heavy cream over it. A pat of butter melting on top might be wonderful too.
For dessert, it would be absolutely divine topped with some keto vanilla ice cream. Absolutely DREAMY!
No matter when you serve it, I recommend serving it warm. If it’s been out of the oven for a while to cool, simply warm the individual slices in the microwave or a low temp oven.
Seriously, friends, you are going to love this easy keto cranberry cobbler!
More Delicious Keto Holiday Brunch Ideas
Raspberry Cream Cheese Coffee Cake
Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries.
- 1 cup fresh cranberries
- 6 tbsp Swerve Sweetener divided
- 1 cup almond flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter melted
- 2 tbsp heavy cream
- 2 tbsp water
- 1/2 tsp vanilla extract
- More Swerve Sweetener for sprinkling
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Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).
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In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.
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In a large bowl, whisk together the almond flour, remaining 4 tbsp of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.
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Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.
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Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.
Caroline Jones says
Call me old fashioned, but I’m a sucker for cranberry sauce. It wouldn’t be Thanksgiving without it! (But it must, however, be Grandma’s.)
Caitlin says
Either with pork or in sweets! When I was having smoothies I loved them in there.
Heather Bee says
I love using cranberries to make homemade cranberry sauce. I always make extra and we use the leftovers as jam.
Carrie says
I LURVE cranberries! This looks delicious!!
Carly Williams says
I love to make a homemade cranberry sauce!
Judy says
I’ll be making it this week, for testing purposes. Who am I kidding!?!
Shantel says
How much water?
Carolyn says
Just fixed it. 2 tbsp
Debra Beard says
I only have metal pans. Would that work?
Looks scrumptious!
Lynn says
I love cranberry sauce or cranberry cake and can’t wait to try this recipe! Thanks for the great giveaway!
Juanita says
You don’t say what to do with the other 4 tablespoons of sweetener. You say add water. How much? Not listed in the recipe. Hope it comes with all the guessing I had to do.
Carolyn says
Sorry! I must have missed a step, I am fixing the recipe right now.
Jkim says
All I have are frozen berries. Would they work?
Carolyn says
Yes. Frozen cranberries don’t change much in texture so it should be fine.
Jkim says
Thanks. Until I started making your sour cream cranberry muffins, my favorite cranberry dish was sauce. But this cobbler is so easy to make and so good that it could rival the muffins.
candace says
cranberry sauce!
Angela says
We make a cranberry cake that has a warm cream and butter sauce. 1/2c cream, 1/2 c butter and 1 c sugar. Warm the cake and pour some on or put some in the bottom of the bowl. I bet you could use the equivalent sugar substitute and have a warm low carb sauce for this cake. It is DECADENT with the sugar one. Going to try it. Thanks for this recipe!
Erica says
You’re not alone in this habit, Carolyn. This year I chose not to buy any pie pumpkins because I finally accepted that, as in years before, I’d never get to them before they’d spoil. Not sure if I have a favorite way to use cranberries. I make sauce for the family every Thanksgiving, but I don’t really care for it myself. I want to try some of your cranberry recipes though. Maybe one of those will become my favorite!
Tara says
Butternut squash makes really good pie. ( true best IMO) If you store then in a cool, dry, dark place they can last for months. In my opinion they get sweeter with age in cool storage. I grow some and wash them, then wipe down with olive oil and store.
Deborah says
I’m
Always looking for ways to use cranberries. Also looking for ways to keep produce fresh!
Marg O says
Homemade cranberry relish is still my favorite use of fresh cranberries.
Michelle says
I make a fresh cranberry relish and a baked cranberry sauce every year, my family has to have both!
Jan says
I make a fresh cranberry relish every year that never has any left. I need to double the recipe 🙂
Kayley says
I like to use them to flavor drinks.
Cheryl Hulme says
Cranberry sauce is my favorite!
Cheryl P says
I love my homemade sugar free cranberry sauce. But my new favorite is your Cranberry Cheesecake Pie! Oh my! I made it for dessert tonight when my parents come for dinner, but I couldn’t resist testing a piece. I think I’ll be keeping all leftovers for myself. 🙂
Stephanie KL says
I love cranberries as a sauce or baked into muffins or cakes. I’m definitely going to make this cranberry cobbler very soon.
Donna Wolf says
I love dried cranberries in salad, I love to bake with them, they are delicious in oatmeal,I just love cranberries.
Tanya says
I don’t have much experience cooking with cranberries so I’m thrilled to try your recipe!
This year I am not dreading the holidays and staying on course with healthy eating because of all of your delicious recipes. I look forward to continue surprising my family and myself with healthy and indulgent tasting treats!
Can you recommend the best product to use or method for greasing a pan?
I try to only use silicone or parchment but in the case of my doughnut and other metal pans I have only had a sticky crumbly mess.
Thanks for all you do!
Roz says
I never used fresh cranberries until last year when I made sugar free cranberry sauce and another recipe I discovered for a bar. I bought a ton of cranberries and put them in the freezer. I’ve moved them from the freezer to the fridge and not used them and they’ve gone bad!
Esther A Robison says
I love your cranberry recipes ! I need to dry some .
Terry S says
Can’t wait to make this! Love cranberries in recipes.
Sherry Corson says
I like to load cranberries up in muffins with an orange glaze.
Eliza Harper says
That sounds so good! Do you have a quick and easy orange glaze recipe you can share?
Cindy Mann says
I have been looking for cranberry recipes, and this looks great. Thank you!
Laura Gay says
I use fresh cranberries to make scones.
Melinda says
In any kind of dessert! Can’t wait to try this one.
Penny Reveile says
Before low carb my favorite was cranberry bars. Now I am thankful for all the low carb encouragement and the knowledge that there is a better way to cook it! So the answer is cranberry bars!
Carol says
Love cranberries! Can’t wait to make this – and include walnuts in it, too!
Lori Kling says
Honestly, I have never made anything with cranberries before
I did just buy a bag of them to attempt your cranberry cheesecake. I may have to make this cobbler too!
Karen says
Cranberries are waaaay under-rated. I keep some frozen at all times for whenever a craving hits. I love your vanilla bean panna cotta with cranberry coulis, btw! This cobbler looks to, maaaaybe, knock the panna cotta from its number one cranberry dessert position. At least, it will give it a run for its money. =))
Eugenia Hall says
I love making a fresh cranberry pecan relish, but unfortunately its made with marmalade and isn’t low carb. It is however delicious!
Katy Engholm says
I love homemade cranberry sauce, cranberry orange bread and cranberry scones. This is my first year going low carb so your cranberry cobbler looks amazing! I can’t wait to get some fresh cranberries and make it.
Tonnia Williams says
My grandmother’s hopped cranberry salad. It can be made low-ish carb so I will probably make some this year and limit my amount.
colleen says
Perfect timing. I just bought cranberries yesterday 🙂
Now the question is…
I need dairy free. I will use ghee for the butter but wondering how coconut cream will work in place of whipping cream. Any thoughts?
Carolyn says
Should be totally fine.
Rosa DeSensi says
love to make cranberry sauce with fresh cranberries and orange juice.
Colleen says
My favorite way to use cranberries is in cranberry orange relish served with turkey. Mmm.
Colleen says
This recipe is fantastic, and I will definitely be making it again next week for our GF and Keto guests at Thanksgiving.
I have been having great success with your baked-goods recipes, but I notice that I generally have to cook them longer than specified, and the texture is still just a bit gummy in the middle. Do you think this is due to my choice in almond flour? I generally use Honeyville or Trader Joe’s (and get the same result), but I know that Bob’s Red Mill Super-Fine is your go-to for almond flour. Have you done a recent comparison on brands? I would love to see that on the blog so I could adjust recipes based on what almond flour I have on hand.
Thanks!!
Carolyn says
Thanks for the feedback, Colleen. I have used both Honeyville and TJs in the past and found them comparable but it’s been a while, I don’t know if that makes a difference. Also could be your oven temps. Given that this keeps happening to you, I’d say cut back on the liquids a bit in your recipes, maybe by a few tbsp. The batter should be spreadable still, but not really pourable.
Colleen says
Thanks for the quick reply! I will definitely try that. It may also be big eggs, now that I think about it … I’ll play with the liquids a bit. It’s also probably time for me to get an internal thermometer for my oven and check on that.
Linda says
I use Honeyville. But I think the issue is probably your oven temp. When I bake Carolyn’s recipes, I always have to SHORTEN the baking time. I need to get a thermometer too for the opposite reason!
patricia says
I LOVE dried cranberries and use them a lot in my salads. I like them in scones also. But this cake looks delicious too. Anxious to try it.
Teresa D says
This will be on the Holidays menus.
Michelle says
I made a yummy sugar free cranberry sauce last year.
Sarah G says
Ohmygoodness, I do the same thing! I have 2 baking pumpkins that have been sitting in my kitchen for weeks as well as a bag of cranberries in the fridge. Any idea how long they stay good? I have been eyeing the freshworks at the store each time I go because I HATE to waste food!
My favorite cranberry recipe is my MIL’s recipe for Cranberry Fluff and I want to figure out a low carb version so I can eat it again. My kids love your cranberry bread. I make it every year. I really want to make this cobbler too. I am weak against cobbler, lol.
Carolyn says
Cranberries are pretty hearty so they can last a few weeks but in my experience, 3 weeks is their upper limit before they start to shrivel.
Sarah G says
Thanks! They are pretty old. I’ll check on their shriveledness. My pumpkins are still firm. I hope that’s a good sign.
Susan says
I make a low carb cranberry sauce with Swerve and a bit of fresh orange.
Sandy Munn says
I love cranberry sauce. This recipe looks very delicious…..sure am glad that I have some cranberries in the freezer so I don’t have to wait to try it!
Betty Sievert says
I just got your new book – so delicious! Thanks for all your efforts.
Denice Metz says
Love cranberries, can’t wait to make your cake
Tory says
I’ll be using fresh cranberries for raw cranberry and whole orange relish. But it’s great to know that frozen berries will work for the Cobbler…how convenient and easy will THAT be all winter?? (and what a great breakfast bread!!)
Jkim says
Took this out of the oven an hour ago and just now had a taste. Outstanding!!!
Michel says
I really love cranberry sauce!
Mary says
My daughter and husband eat cranberries right out of the bag! Not me, I like to bake them in a cobbler or a pie (I have one in the oven right now!) or mix with jalapenos to make a sassy cranberry sauce. My whole family LOVES them!
Leslie Burchfield says
I love to put sugar-free cranberries in my low carb/gluten-free breakfast biscuits. VERY yummy!
Juli V says
I like adding cranberries to cakes and breads.
Michelle L. says
I make a quickbread with cranberries and sweet potatoes. It’s delicious!
Marietta says
I love a cooked cranberry relish. And thanks to you, we’ve been making it with erythritol instead of sugar and couldn’t tell the difference in a side-by-side comparison. But don’t cook it in! It hardens up. Just sweeten to taste at the end.
Rachel H says
Cranberry anything! I love cranberry salsa on cream cheese, cranberry orange bread, cranberry cheese pie. OMG.
Kimberly Yates says
I love fresh cranberrie sauce!! In a food processor add 1 bag fresh cranberries, 1 granny smith apple and 1 fresh navel orange process until a good consistency. Sweeten with your choice of sweetner( I use Gentle Sweet). Sometimes we add a couple Tablespoons of GranMarnier!! Delicious and refreshing!!
Dottie Watkins says
I’ve only made cranberry sauce with them, but I want to try new recipes.
Kate B. says
Sugared cranberries are SO gorgeous – I use them to decorate a decadent rum cake I make.
Malissa says
This looks amazing! A perfect switch up for my first keto holiday!
Kim Pitts says
This recipe is dangerous! I can’t stop eating it! Absolute winner here Carolyn!
Marybeth says
Got my cranberries in the freezer – like 4 bags! Can’t wait to get the containers to complete the holiday task at hand! ?
Heidi Britz says
I love homemade cranberry sauce stirred into plain yogurt with pumpkin seeds !!
Suzette says
I have almond meal/flour. Will that work?
Carolyn says
It may not work quite as well but it will be tasty.
Molly says
I was totally just searching for a sweet treat cranberry recipe that I had everything for, and here it is!! Can’t wait to get started!!
April Maki says
Just starting a Keto diet and I am so glad to have found this blog! I do love my sweets!
Tracy James says
I made this the other night and am making it again per my husband’s request. Only alteration I made (bc that’s how I roll): instead of water used Grand Marnier and added some of dried orange peel (Spice Islands). Perfect for holidays! Without the whipped cream, it could be a great brunch dish.
Leah Kohman says
Yours looks so pretty and mine all sunk into the cake. 🙁 I know that won’t affect taste…just love how pretty yours is. Question….is it best to serve warm or cooled completely? Or either? Thanks!
kelly says
I’ve never exactly cooked with them!! This looks worth trying though!
stacy varon says
So happy to see this recipe. My granny always made cranberry bread for us to munch on on Christmas morning while opening presents. After she passed and we got older one of us would always make some, and it continues on to our children. I missed it after starting a low carb life last year. I’m so excited I can’t wait to try this out
Tina says
That looks amazing! I can’t wait to try it!
Bobbie Reimer says
My mother-in-law’s cranberry relish. Fresh cranberries, an orange with the peel, pecans and sweetener chopped together in the food processor. Good and nutritious!
Kim says
This recipe looks delicious as is, but I love cranberry orange bread during the holidays! Could freshly squeezed orange juice and orange zest be added to this? If so, how much? Thanks!
Carolyn says
Of course, do it to taste.
Angie says
I love dried cranberries…..I put them in my trail mix and chicken salad.
Susan Christy says
I’ve been making a cranberry, pecan and white chocolate tart for Thanksgiving dinner that is one of my favorite desserts.
Carol Wagner says
This recipe looks yummy, want to try it.
Eliza Harper says
I Love, Love, LOVE your blog! This is exactly the recipe I was looking for. Since I can not seem to find a sweetner my husband likes, will eat, I guess I will have to make this and eat it ALL myself 😉
Susan says
I’m hoping after today my new favorite cranberry recipe will be this cobbler topped with whipped crream.
Donna says
I love the tartness of cranberries – and they are so beautiful! Thanks for keeping the recipes coming.
Donna says
By the way, I bought some of these containers and can vouch for them! I want to get more. Does anyone else have a problem with cilantro staying fresh? The container absolutely helps keep it fresh longer!
Carolyn says
yes it’s great for cilantro!
Diane says
I am making this for Christmas. I want to try some dried cranberries.
Patty in Co says
My favorite cranberry recipe so far is your Cranberry Blender muffins! This may be a new fave! I also like a handful of them in any smoothie I make. I freeze them and add a handful to thicken up the smoothie without additional ice. Gives a nice sweet tart flavor to them as well.
Kate says
I love cranberries and was SO excited to discover Swerve…works perfectly with cranberries and I love the crunchy addition…and am fortunate not to notice the cooling effect/taste of Swerve. WinWin! 🙂 Thanks Carolyn!
Pat says
I love a good cranberry sauce on my turkey sandwich but I am really anxious to give your cranberry cobbler a try!
Maggie says
Love your book! It looks like my favorite way to use cranberries is going to be this cobbler!
Michelle McCray says
Cranberry Bliss bars are the best! Especially your low carb recipe 🙂
RobinP says
Love throwing cranberries in smoothies, muffins, cookies.
Mary says
Favorite way to use cranberries is fermented cranberry chutney. I typically can’t get my family to touch ferments; but this one has been a hit!
Sharlene says
That looks wonderful. I like cranberry Muffns.
Ellie says
This looks delicious!
Kathy E. says
I love cranberries in my steel cut oatmeal! They really make a difference!
Lindsay Bade says
We love cranberry orange cookies! We eat them in oatmeal a lot also.
Jamie says
I love cranberry sauce!
Darla says
I love, love, love just about anything cranberry. Can’t wait to try this recipe!
jennifer parker says
We are definitely making this! AND getting some of those containers. I’m guilty of sopping with the idea that I have all this free time too!
Merit Kirkpatrick says
Thank you so much for sharing this recipe, Carolyn! And thanks for the review of the Freshworks containers too. They sound like such a money saving investment!
Helen says
I love cranberry orange relish. It’s easy to convert my mother-in-law’s recipe to sugar free.
Regina Holland says
I buy SO much fresh stuff, the longer it lasts, the better. These containers would be a big help!
Micki Garren says
I’m so glad to find this recipe. I have two family dinners to attend this week. I’m not following my diet plan for one of those, but want/need to be strict with my eating at the other. This will be the perfect sweet treat for me to take. Bonus points because I have all the iningredients on hand.
HS says
I like to muse it in making smoothies.
Sherry says
I love making my own craisins with swerve sweetner. Thanks for your cranberry cobbler recipe, it’s amazing!
Cheryl Wiley says
I love to make the cranberry swirl cheesecake!
Colleen says
Can you substitute powdered Swerve for granulated in this recipe?
Thanks!!
Carolyn says
Yes, except it won’t do much as a topping sprinkled over if you want the glittery look!
Norma says
Could this recipe work with stevia since erythritol is a prebiotic and having sibo it gives me gi upset?
Carolyn says
Yes, it should work with stevia.
Barbara B says
I subbed the sweetener with Sukrin:1 and used slightly less in sugaring the cranberries and in the cobbler. Perfect ! The tart came through nicely with hints of the sweet. I ate 2 pieces with whipped cream ! Delicious !!
JoAnne says
This recipe is a definite keeper for me, I made it twice in a week already! Once for a dessert and once as a coffee cake for a brunch. I cut down on the sweetener on the second one and added more cranberries and it was still wonderful and plenty sweet! It is so easy to toss together with stuff I often have on hand. I was thinking I may also try it with blueberries or raspberries.
Clare says
We don’t get fresh cranberries in Australia so i soaked some dried ones overnight. I can’t have dairy so im trying coconut cream. Do you think that will be okay?
Carolyn says
Sure, I think it will be fine.
Shelby says
I made this recipe yesterday and tonight Grumpy told me that I should definitely make it again! He really loved this one (me too by the way!). I am getting so much enjoyment from your recipes and they have helped us so much!! Thank you! (I can’t say that enough!)
Carolyn says
Thanks, Shelby. I am so very glad to hear it!
Corinne says
I made this the first time for Thanksgiving and I’m making it again today. So simple and very delicious. Thanks, again, Carolyn for all you do!
Lisa says
This Southern girl loves her some cobbler and I just made this with fresh blackberries!!!! OMG out of this world! Thanks for all of your wonderful recipes. You are my favorite low carb recipe inventor and blogger. I am now making your recipes exclusively and they are the best!
Debra Beard says
Making this again for the fourth time in a month. My husband keeps requesting it with vanilla nsa ice cream. I better stock up on fresh cranberries while I can get them and toss them in the freezer!!!
Thanks for such a great recipe Carolyn.
Ellen Jost says
I love this recipe. Have made it several times over the last month. The first time as shown but since then used lemon zest, a few tsp of lemon juice and lemon oil or concentrate to the batter. So far have made it with fresh cranberries but when I run out plan to try it with fresh or frozen raspberries, blueberries, or blackcurrants. I serve it with whipped cream also with a bit of kemon zest and lemon oil and a touch of sweetener added. Is always well received. I find it gets better the next day so fantastic to make ahead for the flacors to really develop. Has almost a bit of a cornbready consistency. I could see also doung it with orange zest, concentrate. Great , easy, delicious adaptable recipe!
Thanks so much, love your. log and recipes!
Have lost a sgnificant amount of weight and normalized HgA1c which was very high( new dx) with. o meds, no insulin, just dietary changes to keto and intermittent fasting. Its websites like yours that make this WOE so much easier, so many delicious recipes to try! It does not feel restrictive as I eat only delicious, healthy food, mostly prepared by myself.
Cheryl L Bursch says
Made with lemon zest and a little juice also. Would love to use orange extract and try to make into the cranberry orange muffins I miss!
Nena Winand says
We enjoyed this recipe, although Iadded a pear because it was ripe and I didn’t want to waste it. Thanks!
Donna @ The Slow Roasted Italian says
I made this for breakfast today. It was so easy to prepare and the entire family loved it! Thanks Carolyn.
Carolyn says
Yay, Donna! Glad you liked it.
Mima says
This is in the oven. Made it casein free by subbing the cream/water with cashew milk and using ghee. It smells heavenly. Thank you!
Christina says
I’ve never had cobbler, let alone made it! This was delicious, soooo easy to make and tasted like we were eating an incredibly moist, fluffy muffin out of a casserole dish! I added a touch of orange extract, some grated ginger, nutmeg and doubled the cinnamon. It was like a Christmas breakfast in July!
I can’t wait to try other variations of this base, ot’s a home run! Thank you!!
Ellen says
I LOVE this recipe! Have made numerous variations including with orange zest and orange essence and various fruit. Also made a chocolate version with cocoa and raspberries and a couple of handfuls of sugarfree chocolate chips. That one I made in a loaf pan and turned out very well.
Tonite making the lemon version with frozen red currants from my garden. Am going to try tomake a marble loaf sometime by dividing half the batter and adding cocoa to half.
Also I never sweeten whatever fruit I use as the tangyness of the berries whichever I use, eg cranberries, raspberries, blackberries, red or black currants counteract the sweetness of the cake wonderfully.
It always turns out well. Supersimple recipe. Great with unsweetened whipped cream or keto icecream.
Amanda says
This was great! I just happened to have 1 1/4 cups of frozen cranberries that I had no idea what to do with when I stumbled upon this recipe. Carolyn, you have made the perfect keto friendly cobbler! Thanks so much for sharing your recipes with us! I will be making this over and over and trying out different fruits too. I’m thinking pear and ginger, but maybe after I’ve gotten to my goal weight first. 😉
Kristen says
Do you add or discard the remaining sweetener that doesn’t coat the sugared cranberries? Looking forward to sharing this as a dessert with my friend’s first holiday season on a diabetic diet.
Carolyn says
You can just discard it. Or sprinkle it on top. Your choice!
Anu says
This is probably sacrilege but I made this with blueberries instead of cranberries, as I didn’t have any, and it was delicious! As blueberries are softer than cranberries, the cobbler did have a bit of a bluish tinge at the bottom where some had burst open, but that just made the whole thing even more delicious and moist. This is such a versatile recipe! As some others have done, I can’t wait to try this with citrus zest… The possibilities are endless 🙂 Thank you so much for another great recipe!
Carolyn says
Not sacrilege at all! Delighted people can make it to suit their tastes.
Sandie says
I made this tonight using blueberries since my husband is not a fan of cranberries. It was scrumptious!
Allison G says
Love cranberries in muffins, cake etc but don’t like cranberry sauce at all. I have recently had to go dairy free so I am wondering if I can substitute coconut oil for butter and coconut milk for the heavy cream? Or should it be coconut cream for the heavy cream?
Thanks
Carolyn says
Yes you should be able to in this recipe. The coconut milk should be fine.
Alena says
Oh my yumm!! This cobbler is soooo good!!!
Carolyn says
Glad to hear it!